My Sister’s Potato Rolls
My mom made these delicious, feather-light rolls every Sunday. My sister Linda and I continue her roll-baking tradition, but Linda modified the recipe to make it somewhat easier by using instant potato flakes instead of regular potatoes. The aroma is heavenly as they bake!
2 tsp. salt
1 1/2 cups milk
1 1/2 stick butter
1/2 cup water
1/2 cup instant potato flakes
6 cups flour (I use King Arthur’s)
2 eggs, room temperature
1 1/2 Tbsp. yeast
Combine sugar, salt, milk and butter in glass bowl and heat in microwave until butter melts. In separate bowl, combine water and potato flakes. Pour both mixtures into mixing bowl. Add 2 cups flour and the eggs. Mix well, then add yeast while mixture is still warm – but not hot enough to kill yeast. Mix well, then add remainder of flour and continue beating until all flour is absorbed. Knead ten minutes. Cover with damp cloth and let rise 1 hour, 15 minutes or until 2 fingers inserted into dough retain prints. Make into rolls, dip each roll in melted and cooled butter, then place in pan. Let rise again 1 hour, 15 minutes. Bake at 350 for 15 minutes or until golden. (Better plan on a second batch – these rolls disappear quickly!)
Patti’s White Lily Biscuits
2 cups White Lily self-rising flour
1/4 cup shortening
2/3 to 3/4 cup buttermilk (do not use non-fat buttermilk)
1 teaspoon sugar
Preheat oven to 500. Place flour and sugar in mixing bowl. Cut shorteningwith pastry blender until mixture resembles coarse crumbs. Mixing by hand tends to soften the shortening, making a sticky, difficult-to-handle dough. Do not overblend and do not use liquid shortening or your biscuits will be mealy rather than tender and flaky. Gently push the flour mixture to edge of bowl, making a well in the center. Blend in milk with a fork until dough leaves sides of bowl. Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry. Turn dough out onto lightly floured surface. Knead gently 10 to 12 strokes. Pat dough to slightly more than 1/2 inch thickness. Cut with 2″ biscuit cutter (I just use a drinking glass), dipping cutter into flour between cuts. Place biscuits on ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits with sides just touching. Bake 6 – 8 minutes or until golden. Remove from oven and immediately brush with melted butter. Ymmmm!!
Rosemary-Pear Thumbprint Cookies – my very favorite!
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup chopped fresh rosemary
3/4 cup pear preserves
2 tablespoons granulated sugar
• In the bowl of an electric mixer, beat the butter, confectioners’sugar, and vanilla extract until creamy. In a medium bowl, sift together the flour, cornstarch, and salt. Gradually add flour mixture to butter mixture, beating until combined. Fold in rosemary. Wrap dough in plastic wrap, and refrigerate for at least 2 hours.
• Preheat oven to 350˚. Line 2 cookie sheets with parchment paper. Set aside.
• Using a 1-inch spring-loaded scoop, scoop dough. Roll into even spheres. Place on cookie sheets, spacing 2 inches apart. Using a wet finger, gently press an indention into the center of each cookie. Spoon 1⁄2 teaspoon pear preserves into each indentation.
Sprinkle cookies evenly with granulated sugar. Bake for 12 minutes. Cool on pans for 5 minutes, then transfer to wire racks to cool completely.
Overnight Party Mix
1 large box Crixpix cereal
2 cups Wheat Chex
1 small package pretzels (the ones that look like miniature tennis rackets)
2 cans salted nuts ( I use 1 can cashews and 1 can mixed nuts)
Place one large brown paper grocery bag inside another, then put the above ingredients into bag.
1 cup vegetable oil
2 package dry Hidden Valley Ranch Dressing
2 Tbsp. dry dill weed
Pour mixture over dry ingredients. Fold down top of inside bag. Then fold down top of outside bag. Use several clothespins to fasten outer bag. Shake bag several times to get all dry ingredients coated with oil mixture. Let mixture sit for 24 hours. Turn the bag over to different sides during this curing process so as much oil as possible will soak into paper bags just leaving the flavoring on the contents.
Herbed Spinach and Goat Cheese Strata
Prepare this strata the night before and pop it in the over in the morning. It’s also great for dinner with a big green salad.
1 tablespoon olive oil
1 large onion, finely chopped
1/2 teaspoon salt, divided
Coarsely ground black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)
1 1/2 cups (6 oz.) crumbled goat cheese
1 cup (4 oz.) shredded sharp Cheddar cheese
2 3/4 cups milk
1 1/2 tablespoons whole grain mustard
2 teaspoons minced fresh rosemary
1. Place thawed spinach in colander to drain. Squeeze out excess water. Chop finely.
2. Heat oil in heavy skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add 1/4 teaspoon salt, pepper to taste and nutmeg. Stir in spinach and remove from heat.
3. Toss bread cubes, spinach mixture and cheeses together in large bowl. Transfer mixture to buttered 13 X 9-in. baking dish.
4. Whisk together milk, eggs, mustard and rosemary. Add 1/4 teaspoon salt and pepper. our evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 350F. Remove strata from refrigerator and let stand at room temperature 30 minutes.
6. Remove plastic wrap and bake, uncovered about 45 minutes until puffed, golden brown and thoroughly cooked. Serves 10.